Raw Spring Vegetable Salad with Goat Cheese

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Here a simple dressing coats crisp shavings of raw carrots and radishes.

Yield: 4 servings (serving size: 2 cheese slices and about 1 cup salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 132
  • Fat: 9.5g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.2g
  • Carbohydrate: 6.4g
  • Fiber: 2g
  • Cholesterol: 13mg
  • Iron: 1.1mg
  • Sodium: 309mg
  • Calcium: 73mg

Ingredients

  • 2 medium carrots
  • 1/4 cup thinly sliced spring onion
  • 1 (8-ounce) bunch radishes with tops
  • 1 tablespoon thinly sliced fresh basil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (4-ounce) package goat cheese, cut into 8 slices

Preparation

  1. 1. Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.
  2. 2. Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil, and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat.
  3. 3. Arrange goat cheese on a serving platter; top with salad. Serve immediately.
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